Chicken Mole Enchiladas

5 from 1 vote

Chicken Mole Enchiladas are an amazing Mexican dinner idea! A perfect recipe to use with leftover and rotisserie chicken mixed with cheeses and mole sauce.

Prep Time30

Cook Time25

Total Time55

Cuisine: Mexican

Course: Main Course

Servings: enchiladas

Calories: 238kcal

Equipment

Ingredients

2 cups shredded chicken (any leftover chicken such as rotisserie) (approx 2 large breasts)
1 ½ cups mole sauce homemade or store bought
1 medium yellow onion (approximately 8 ounces)
1 ½ Tablespoons vegetable oil
salt
2 cups shredded monterey jack cheese or pepperjack
1 cup cotija cheese or feta
12 corn tortillas
toppings as desired (cilantro, limes, avocado, radishes, jalapeno, etc)

Instructions

Preheat oven to 350°F.
In medium bowl, combine the shredded chicken with approximately 1/3 cup of the mole sauce. (Use more or less as desired or needed). Set aside.
2 cups shredded chicken, 1 ½ cups mole sauce
Heat a large skillet over medium heat. Add the oil.
1 ½ Tablespoons vegetable oil
Trim and cut the onion into slices.
1 medium yellow onion
When the skillet is hot, add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft but not brown and still have a little crisp texture to them, approximately 10 minutes. When done cooking, remove from heat and set aside.
salt
Line the bottom of your baking dish with a little of the sauce and a splash of water to thin it out a little (just enough to coat the dish) - about 1/3 cup.
Heat 6 tortillas at a time in a microwave for about 30 seconds. This will make them easier to roll.
12 corn tortillas
Scoop about 1 Tablespoon of the onions onto the tortilla, about a third of the way down a tortilla, across the tortilla in a line.
Add approximately 2 Tablespoons of the chicken mixture, 2 Tablespoons of the shredded cheese, and 1/2 Tablespoon of cotija on top of the onions.
2 cups shredded monterey jack cheese, 1 cup cotija cheese
Roll the tortilla up and place in the baking dish, seam side down.
Repeat with the remaining tortillas and mixture.
Pour the rest of the mole sauce over the rolled enchiladas.
Sprinkle the remaining pepperjack and cotija cheese across the enchiladas as well as the remaining onions.
Bake until the sauce around the edges of the dish is bubbling and the cheese is melted and turning light brown. Approximately 20-25 minutes.
Top with your desired toppings and serve immediately.
toppings as desired

Notes

This recipe will give you approximately 12 enchiladas. If you want to make a larger batch, increase quantities as desired.

Add more or less of any ingredient inside each enchilada however this will change how much you need to get 12 enchiladas.

Easily skip the cotija and/or onions if desired.

Add in your favorite additions like corn, black beans, tomatoes, and more!

Nutrition